Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored

analysis animals bacterial contamination chickens fatty acids food preservation food preservation food safety foods high pressure treatment humans hydrostatic pressure inactivation linseed oil lipid content listeria meat products methods microbiology models olive oil poultry meat refrigeration refrigeration risk assessment salmonella typhimurium salmonella typhimurium standards